THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

AbstractPotato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production.

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Using the alveograph in developing requirements for the quality of flour for wafer sheet production

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

2020 ◽

Vol 29 (12) ◽

pp. 52-58

Author(s):

E.P. Meleshkina ◽

◽

S.N. Kolomiets ◽

A.S. Cheskidova ◽

◽

...

Keyword(s):

Rheological Properties ◽

Quality Indicators ◽

Wheat Flour ◽

Mathematical Statistics ◽

Intended Purpose ◽

The Future ◽

Relationship Of ◽

The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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Quality of wheat breads enriched with flour from germinated amaranth seeds

Food Science and Technology International ◽

10.1177/10820132211016577 ◽

2021 ◽

pp. 108201322110165

Author(s):

Luciano M Guardianelli ◽

María V Salinas ◽

María C Puppo

Keyword(s):

Relaxation Time ◽

Elastic Modulus ◽

Wheat Flour ◽

Specific Volume ◽

Bread Quality ◽

Maximum Volume ◽

High Area ◽

Amaranth Flour ◽

Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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Effect of flaxseed and wheat flour blends on dough rheology and bread quality

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2739 ◽

2007 ◽

Vol 87 (6) ◽

pp. 1172-1175 ◽

Cited By ~ 51

Author(s):

A Faik Koca ◽

Munir Anil

Keyword(s):

Wheat Flour ◽

Bread Quality ◽

Dough Rheology ◽

Flour Blends

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Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Journal of Food Science and Technology ◽

10.1007/s13197-017-2591-y ◽

2017 ◽

Vol 54 (6) ◽

pp. 1597-1607 ◽

Cited By ~ 8

Author(s):

Xingli Liu ◽

Taihua Mu ◽

Karim Diego Yamul ◽

Hongnan Sun ◽

Miao Zhang ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Bread Quality ◽

Dough Rheological Properties

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Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

The Agrarian Scientific Journal ◽

10.28983/asj.y2021i2pp33-36 ◽

2021 ◽

pp. 33-36

Author(s):

Tatyana Borisovna Kulevatova ◽

Lyudmila Nikolaevna Zlobina ◽

Svetlana Vitalyevna Lyascheva ◽

Lyubov Vladimirovna Andreeva

Keyword(s):

Wheat Flour ◽

Mass Fraction ◽

Absorption Capacity ◽

Dispersed Phase ◽

Rheological Characteristics ◽

Water Absorption Capacity ◽

Wheat Dough ◽

Composite Mixture ◽

The Stability ◽

Torque Values

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed. It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.

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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.12 ◽

2018 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

А.Н. БОНДАРЕНКО ◽

Е.А. ЗЕРНАЕВА

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Control Sample ◽

Falling Number ◽

Barley Flour ◽

Autolytic Activity ◽

Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

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Use of by-products of millet, amaranth and sorghum grains in bakery production

BIO Web of Conferences ◽

10.1051/bioconf/20201700047 ◽

2020 ◽

Vol 17 ◽

pp. 00047

Author(s):

A.V. Volkova ◽

A. V. Kazarina ◽

O. N. Antimonova ◽

Yu. Yu. Nikonorova ◽

E. A. Atakova

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Bakery Products ◽

Systematic Analysis ◽

Composite Mixture ◽

Biotechnological Processes ◽

Processed Products ◽

Cereal Industry ◽

Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Food & Function ◽

10.1039/c9fo02587a ◽

2020 ◽

Vol 11 (4) ◽

pp. 3610-3620 ◽

Cited By ~ 4

Author(s):

Suyun Lin ◽

Jing Gao ◽

Xiaoxuan Jin ◽

Yong Wang ◽

Zhizhong Dong ◽

...

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Bread Quality ◽

Starch Digestibility ◽

Whole Wheat Flour ◽

In Vitro Starch Digestibility ◽

Dough Properties ◽

Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

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Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Food Science and Technology International ◽

10.1177/1082013219864197 ◽

2019 ◽

Vol 26 (1) ◽

pp. 44-52

Author(s):

Marcin A Kurek ◽

Agnieszka Krzemińska

Keyword(s):

Water Content ◽

Wheat Flour ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Storage Condition ◽

Bread Quality ◽

Modified Atmosphere ◽

Polyphenol Content ◽

Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

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